Morphology and physicochemical properties of rice flour modified by heat-moisture treatment | สัณฐานวิทยา และสมบัติทางเคมีเชิงฟิสิกส์ของแป้งข้าวดัดแปรด้วยความร้อนร่วมกับความชื้น
2009
Chutima Chaichaw(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Onanong Naivikul(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]
Rice flours from Chai Nat 1 (30.47 percent amylose), Khao Dawk Mali 105 (22.34 percent amylose) and RD 6 (7.94 percent amylose) were modified by heat-moisture treatment (HMT) at 25 percent moisture content and heated in hot-air oven at 100 deg C for 16 hr and 120 deg C for 5 hr. The effect of heat-moisture treatment on morphology and physicochemical properties such as pasting properties, X-ray diffraction patterns and relative crystallinity (RC) of these three rice flours were investigated. The HMT did not change the starch granule shape but the surface of some granules were partially melted together which indicated gelatinization occurred in some granule. The pasting properties of modified rice flour were different because of their amylose content. The peak viscosity, trough, breakdown, final viscosity and setback of the treated high and medium amylase were decreased. However, the opposite results were observed in glutinous rice flour which the final viscosity and setback were increased. Thus, the amylose content of rice affected the change in some properties after modification.
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Эту запись предоставил Kasetsart University